This delicious sweet potato casserole impresses everyone. It’s creamy but not too rich, it’s sweet but not too heavy. The candied pecan topping adds the extra crunchiness and nuttiness, a great side dish to share on your Thanksgiving table.
YIELD
12 servingsPREP
20 minCOOK
50 minREADY
2 hrsIngredients
Directions
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil.
Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)
Preheat oven to 350°F.
Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
Whisk eggs, oil and honey in a medium bowl. Stir into mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt.
Spread the mixture in the prepared baking dish.
For the topping:
Combine together flour, brown sugar, orange juice concentrate, oil and butter in a small bowl.
Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the casserole.
Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes. Cool a few minutes and serve warm.
Comments
I was SO in a pinch of what I could make for this pot-luck I am going to tomorrow without spending money! I am SO glad I remembered this recipe!!! I just got a BUNCH of sweet potatoes for cheap, so... Thank you SO much for this recipe!!!
I am going to adapt it to be Gluten-Free and Vegan! :) I'll let you know how it turns out!
We actually made this recipe before Thanksgiving last year, and it came out delicious, it is a lower-fat and calorie recipe than normal sweet potato casserole recipes as well, hopefully people in potluck enjoyed your effort :)